Sushi Rolls Recipe

Rinse the Rice

Place the sushi rice in a bowl and rinse under cold water until the water runs clear, about 3-4 times.

Cook the Rice

In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Season the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.

Slice Vegetables

Thinly slice the cucumber, carrot, and avocado lengthwise. Keep them ready for assembly.

Prepare Crab

If using real crab, shred it into small pieces. If using imitation crab, break it into smaller chunks.

Cream Cheese Preparation

Soften the cream cheese at room temperature for easy spreading.

Lay Out Nori

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Spread Sushi Rice

Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.

Add Fillings

Lay slices of cucumber, carrot, avocado, crab meat, and a thin layer of cream cheese across the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a little water.

Slice the Roll

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Plate the Sushi

Arrange the sliced sushi rolls on a serving platter.

Add Condiments

Serve with soy sauce, wasabi, and pickled ginger on the side.